Vegan Swedish Meatballs

Vegan Swedish Meatballs are warm, delicious & rich in flavour. They are tender, delicate & they are dipped in creamy gravy. Vegan Swedish meatballs are the plant-based remake of the Swedish classic dish. These meatballs contain the best texture of beans, mushrooms & oats. The gravy is creamy, salty & soothing. It is a dish that you can serve at dinner/as a special meal. It goes with mashed potatoes, noodles /rice. These meatballs are baked rather than fried & they are concocted using ingredients that are simple. You do not require any special gear. It is a simple recipe but it tastes fancy.

STATS

• Preparation Time: needs 20 minutes
• Cook Time: 35 minutes
• Yield: 20 to 24 meatballs
• Serving Size: 4 to 5 meatballs + gravy
• Method: Baked + Stovetop
• Cuisine: Swedish-Inspired
• Course: Main
• Diet: Vegan
• Difficulty: Medium
• Total Time: 55 minutes

EQUIPMENT

• Food processor
• Baking sheet
• Parchment paper
• Large skillet
• Mixing bowls
• Measuring cups & spoons
• Spatula
• Whisk

INGREDIENTS:

Regarding the meatballs:

• One cup of cooked brown lentils
• 1/2 a cup of rolled oats
• Half a cup of whole wheat / plain breadcrumbs
• One spoonful of soy sauce
• 2.5 tablespoons water & 1 tablespoon ground flaxseed
• One cup of mushrooms, cut finely
• 1 little onion, chopped
• Two minced garlic cloves
• One spoonful of oil
• Need of paprika, half a teaspoon
• 1/4 tsp allspice
• Taste and adjust with salt and pepper.

Regarding the gravy:

• Two tablespoons of vegan oil or butter
• one and a quarter cups of unsweetened nondairy milk
• Two tablespoons of flour
• 3/4 cup vegetable broth with low sodium
• One teaspoon of soy sauce
• Half a teaspoon of Dijon mustard
• To taste, add salt and black pepper.

INGREDIENT NOTES:

Lentils:

• Green or brown lentil be used. Stay away from red lentils-they become too mushy. Drain and cook nearly tender.

Oats:

• They binds the meatballs and provides texture. Use quick oats or you can quickly pulse rolled Oatmeal in a blender.

Breadcrumbs:

• Keep meatballs from pattering. If needed use gluten-free.

Flaxseed:

• For a vegan egg substitute – a mixture of flax and water. Let it rise for 5 minutes and then mix.

Mushrooms:

• Supply them with rich, umami taste. Button or cremini are best of the bunch.

Gravy:

• Use any dairy free, plain and unsweetened plant milks. Oat or soy milk is much thicker and creamier than either cow’s milk or almond milk.

Spices:

• Allspice and paprika provide the characterize Swedish taste.

INSTRUCTIONS:

1. Set the oven temperature to 400°F, or 200°C. Put some parchment paper on a tray.
2. In a small dish, combine water and flaxseed. Give it five minutes.
3. In a pan, heat the oil. Sauté the garlic, onions, & mushrooms for 5 to 7 minutes, or till they are tender.
4. Add the lentils, oats, breadcrumbs, flax mix, soy sauce, & spices to a food processor.
5. Add the cooked mushroom mixture.
6. Till blended but not smooth, pulse a few times.
7. Makes balls that are one inch in size in diameter. Put on the tray.
8. For 25 to 30 minutes, bake. Halfway through, flip.

For the gravy:

1. Add flour and whisk. Bake it for the next all most three minutes.
2. Add the broth & plant milk gradually. To prevent lumps, whisk.
3. Season with salt, pepper, mustard, & soy sauce.
4. Simmer till thick, 5 to 7 minutes. Stir often.
5. First taste it then if necessary adjust the taste.
6. To the gravy, add the roasted meatballs.
7. Simmer for two to three minutes.
8. Warm up & serve with noodles as well as mashed potatoes.

TIPS:

• To roll easier, leave the mixture to chill in 10 minutes.
• Don’t over-blend. Blend the mix slightly chunky to improve texture.
• To make uniformly-sized meatballs, use an ice cream scoop.
• Brock them 2 minutes to make them browner at the end, should you desire a browner look.
• Prepare the gravy in advance then warm it up slowly before serving it.

DATA STORING:

Refrigerate:

• Any leftover meatballs and gravy can be kept in a sealed box for three to four days. Warm again in the stovetop/microwave.

Freezer:

• Place cooked meatballs in a freezer-safe bag without gravy. Heat in a skillet after thawing. You can freeze the gravy also in a different jar.

FAQS:

Can I convert these to glutten free

• Yes. Moisture control of 80, temperature between 32°C and 45°C, and humidity between 40 and 50.

What can you use this with?

• Mashed potatoes, rice, or egg-free noodle. Steamed veggies or lingonberry jam adds a Swedish touch.

May I freeze the meatballs in the freezer?

• Yes. Place uncooked or baked meatballs in a single layer then freeze. Save for 2 month in a bag.

May I make them without mushrooms?

• Yes. Substitute extra lentils for grated zucchini instead.

NUTRITION

Calories: 230
Protein: 10g
Fat: 7g
Saturated Fat: 1g
Carbohydrates: 30g
Fiber: 5g
Sugar: 2g
Sodium: 370mg
Iron: 2.1mg
Calcium: 65mg
Potassium: 430mg